Corn, basil, and quinoa salad
Delight in the fresh flavors of sweet corn, aromatic basil, and hearty quinoa in this vibrant and nutritious salad bursting with summery tastes.
Ingredients:
- 1 cup red quinoa
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1/2 red onion, chopped
- 2 ears corn
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon lime juice
- 1/2 cup torn basil leaves
Instructions:
- Boil the quinoa in a pot of salted water until it becomes tender, typically around 10 to 15 minutes. Once ready, strain the quinoa using a sieve and allow it to come down to room temperature.
- Using a large durable frying pan, warm the olive oil over medium-high heat until it is hot. Add the onion, 1/2 teaspoon of salt and pepper, and sauté until the onion turns golden, which should take about 6 minutes. Introduce the corn and continue cooking until it softens, around 4 minutes. Transfer the corn mixture to a mixing bowl and let it come to room temperature.
- Combine the quinoa, lime juice, oregano, and basil with the corn mixture. Season the salad with salt and pepper according to your preference before serving.
Summary:
- Calories: 1197 kcal
- Fat: 54 g
- Protein: 32 g
- Carbs: 156 g
- Potassium: 1686 mg
- Magnesium: 431 mg